Philly-Style Kielbasa with Fennel Kraut and Peppers
FOR THE KRAUT:
1 head white cabbage, finely shredded
1 cup cider vinegar
3 cups water
1 Tbs. salt
1 Tbs. whole finnel seeds
FOR THE KIELBASA:
2 quarts water
2 (12 oz.) bottles lager (recommended: Yuensling)
3 (1 lb.) Polisy-style sausage kielbasa, cut each into 4 pieces
(recommended: Hillshire Farms)
FOR THE PEPPERS:
1/4 cup vegetable oil
1 red pepper, seeded, cored, and sliced lengthwise into 1/2" strips
1 green pepper, seeded, cored, and sliced lengthwise into 1/2" strips
Salt
For kraut, combine all ingredients in A Dutch oven. Bring to a
simmer, over medium-low heat, cover, and cook for 1 hour, stirring a
couple times. For kielbasa, combine water and beer in large pot.
Bring to a simmer over medium heat. Slip in sausages and cook 15-20
minutes. For peppers, heat oil in a large nonstick skillet over high
heat. When oil is hot, add pepper slices, sprinkle generously with
salt, and saute until wilted and lightly colored, about 8 minutes,
stirring often.